Lemon-Blueberry Cream Pie

Kree's Note:

I ate this pie a few years ago and it was delicious. This recipe is from my Aunt Sue. See the note at the bottom about how to make this pie dairy-free. The cook time is the time to chill, and the prep time is an estimate.

• Total Time: 4 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 8

• 1 cup sugar
• 3 tablespoons cornstarch
• 1 cup milk or 1 cup soymilk
• 3 beaten egg yolks
• ¼ cup butter or ¼ cup margarine
• 1 tablespoon finely shredded lemon zest
• ¼ cup lemon juice
• 1 (8 ounce) carton sour cream (can use fat free)
• 2 cups fresh blueberries
• 1 (9 inch) baked pastry shells
• sweetened whipped cream (optional)
• lemon slice (optional)

Directions:

1. In a saucepan, combine 1 cup sugar and cornstarch; add milk, egg yolks, butter or margarine, and 1 tablespoon lemon peel. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in lemon juice.
2. Transfer to a bowl; cover surface with plastic wrap and refrigerate until cool.
3. When cool, stir sour cream and blueberries into mixture; pour into pastry shell.
4. Cover and chill at least 4 hours.
5. If desired, stir a little lemon peel into sweetened whipped cream. Pipe or spoon atop pie. Garnish with lemon slices, if desired.
6. NOTE: If you use soy milk, dairy-free margarine, soy sour cream, and Cool Whip in place of the whipped cream this can be dairy-free.

Reviews

[Lvs2Cook]

We loved this pie! The filling reminds me of lemon meringue pie with blueberries added. I made the recipe as posted but I probably used close to 2 3/4 cups blueberries. It was very easy to make. If you like lemon and berries, make this soon! Thanks for the keeper, kree!